lovely80
Crochet, Inna, is it necessary to add zest and lemon juice at the end of the last cooking? Will spoil the taste badly?
Crochet
Quote: lovely80
Will spoil the taste badly?

Mashenkaand why spoil ?!

As for me, if lemon juice and zest affect the taste, then they change it exclusively for the better !!!

But if there is no desire or for some reason), add lemon juice and zest, then do not put it, of course, for you to eat ...
lovely80
Thank you, Inna
I'm just soooo lazy. Changing the water every 8 hours, then boiling it in syrup is easy, but I can't bring myself to grate the zest
Crochet
Quote: lovely80
I can't bring myself to grate the zest

Ah), there it is ...

If this is the case, do not torture yourself, Mashenka , without the zest, everything will turn out very well ...
Olga VB
If you are too lazy to rub the zest, then at least squeeze the lemon juice, otherwise the candied fruits will be simply sweet, almost without citrus notes - they are boiled. And so a little sourness will be added. And the zest would also add the desired note.
marina-asti
Crochet, Inna, well, do you understand that I won't bother with 5 oranges?)))
In the morning I put them on trays to dry, I don't know what will happen to them in the evening, maybe I will turn them over, but I will not dry in the oven in batches at night for sure))
Probably another tray 1 by volume, my husband and I ate in a couple of days with cottage cheese and in the form of jam for tea (while candied fruits were cooking - did you have to take a sample ?!

Total was: 1.4 kg of lemon
1 kg orange peels
cooked syrup with its entire volume 1.2 liters of water and 2.4 kg of sugar

Boiled 2 times with salt, boiled in syrup 4 times for 5 minutes (until completely cooled, every 15-24 hours)
result: if it had not been eaten from a saucepan, there would have been 8 full trays)))) + at least 1.5 liters of thick syrup.
Candied citrus peels
Candied citrus peels
Olga VB
Marina, pretty!
And the last time I didn't have time to mess around, I first boiled off the bitterness, and then cooked something like jam-jam - and in jars.
My husband drinks tea and just kisses it, sometimes I use a little in baking, because the taste is specific.
But next time I will again, according to the rules, use candied fruits in Easter cakes.
marina-asti
I need to buy sugar, make powder and roll)))
While I was cooking, I barely fit a saucepan into 5.2 liters

We just eat the leftover syrup, it is very thick. I had a lot of pulp, juice was squeezed out of all citrus fruits and there were reserves in the "ass". While I'm thinking where to store such an amount
Olgabozhok
Inna, thank you so much for the delicious candied fruits !!! : rose: They turn out so ... magical))) We do it periodically, in small portions, with tea and with a bitter chocolate .. mmm ... My daughter took it to school (for a snack), it was a sensation! : girl-yes: now all students and teachers require a recipe! Today we will make another batch - now assorted
Candied citrus peels
AlKA
and I will report back. Innochka, thank you very much, everything worked out - delicious, there is a piquant bitterness, not critical, syrup with cottage cheese goes great with tea. Thank you!!
Candied citrus peelsCandied citrus peels
marina-asti
I'm here with my debts running along the branches

(with instr. uploaded pictures here - otherwise they see everything, except for the ideological inspirers, and this is not right!)


My beauty is yours!
Banks of 1.5 l
Candied citrus peels
Yarik
Crochet, Inna, today she boiled the crusts only for the third time, how beautiful they have become! The most amber is grapefruit, there are two days left)))

Candied citrus peels
Yarik
Inna, candied fruits are great! Thank you!

Candied citrus peels
Dixsi
Innacooking a second time. Just in time for Easter my candied fruits will ripen. The first time we flew away in about a week. It will be necessary to hide for Easter cakes from my gourmets. Thanks for the recipe!

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